Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 15 mins Serves 4

8 thick slices sour­dough bread A lit­tle but­ter, to spread 4 tsp grain mus­tard 450g shaved ham 300g grated gruyere or tasty cheese 1 pear, cored and thinly sliced Salt and ground black pep­per, to taste But­ter bread on one side, then flip so the un­but­tered side faces up. Spread with mus­tard and top with ham, cheese and slices of pear. Sea­son to taste with salt and pep­per and sand­wich an­other slice of bread on top, but­tered side up. Cook in a pre­heated fry­ing pan over medium heat un­til bread is golden and crispy and cheese has melted (about 5 min­utes).

Annabel says: If you can ac­cess a toastie pie maker or a sand­wich press you will get an even crisper, crunchier re­sult. As vari­a­tions, use sliced tomato in­stead of pear, mix a lit­tle bechamel sauce or good-qual­ity may­on­naise into the mus­tard, or use chut­ney or rel­ish in­stead of mus­tard. To make a Croque Madame, fry eggs in but­ter and serve an egg on top of each sand­wich.

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